Go Back

Cajun Salmon with Shrimp in a Creamy Cajun Sauce

A deliciously creamy Cajun salmon dish topped with succulent shrimp, perfect for family gatherings or chilly evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets 4 salmon fillets (6 oz each), skin on Use fresh salmon for best results.
  • 1 lb 1 lb large shrimp, peeled and deveined Make sure shrimp are fresh or properly thawed.
For the Sauce
  • 2 tbsp 2 tbsp Cajun seasoning Adjust to taste for spiciness.
  • 2 tbsp 2 tbsp olive oil For searing salmon.
  • 3 tbsp 3 tbsp butter Adds richness to the sauce.
  • 5 cloves 5 cloves garlic, minced Freshly minced garlic enhances flavor.
  • 1 cup 1 cup heavy cream For a creamy texture.
  • 1/2 cup 1/2 cup chicken broth Adds depth to the sauce.
  • 1/2 cup 1/2 cup grated parmesan Use fresh parmesan for better flavor.
  • 1 medium 1 red bell pepper, thinly sliced For color and sweetness.
  • 2 cups 2 cups baby spinach Can substitute with other leafy greens.
  • 1 tsp 1 tsp smoked paprika Adds a smoky flavor.
  • 1/4 tsp 1/4 tsp red pepper flakes Optional for more heat.
  • 1 tsp 1 tsp salt Adjust based on personal taste.
  • 1/2 tsp 1/2 tsp black pepper Freshly ground is best.
  • 2 tbsp 2 tbsp lemon juice For brightness in flavor.
  • 2 tbsp 2 tbsp fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Prepare the ingredients: Ensure all your ingredients are ready to go! Season the salmon fillets with Cajun seasoning, and clean and devein the shrimp if they aren't already.
  2. Sear the salmon: In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets (skin side down) to the hot skillet, cooking for about 5-7 minutes on each side, or until the fish flakes easily with a fork. Remove the salmon and set aside.
  3. Cook the shrimp: In the same skillet, add the shrimp. Cook for about 3-4 minutes until they turn a lovely pink. Remove and set aside with the salmon.
Sauce Preparation
  1. Make the creamy sauce: In the skillet, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the chicken broth and heavy cream, and bring it to a gentle simmer.
  2. Add flavor: Stir in grated parmesan, red bell pepper, smoked paprika, red pepper flakes, salt, and black pepper. Let this simmer for about 2-3 minutes until it thickens slightly.
  3. Incorporate the veggies and protein: Add the baby spinach and allow it to wilt before adding the shrimp and salmon back into the skillet. Drizzle with lemon juice, and stir gently to coat everything in that delicious sauce.
Serving
  1. Serve: Plate the dish with a sprinkle of fresh parsley on top and enjoy!

Notes

Substitutions: For a lighter version, consider swapping heavy cream for a mixture of half and half or whole milk. Timing: Make sure to time your cooking well—start the shrimp after you've seared the salmon for even cooking. Avoid overcrowding the skillet while cooking to prevent steaming instead of searing.